In
a large bowl, dissolve the yeast in warm water. Let it stand until creamy, about 10
minutes.

Add
the salt, oil and 2 cups of flour to the yeast mixture; beat well. Stir in the
remaining flour, 1/2 a cup at a time, beating well with an electric mixer at
medium speed after each addition.

When
the dough has pulled together, turn it out onto a lightly floured surface and
knead until smooth and elastic, about 6 minutes.

Lightly
oil a large bowl, place the dough in the bowl and turn it over to coat with oil. Cover
with a damp cloth and let it rise in a warm place until doubled in volume, about
40 minutes (the day I made this bread, it was cold, so I filled my sink with warm water and put my bowl in it. when it´s hot, you can just leave it on the counter).

Punch
dough down, and divide into 2 to 3 equal portions (I divided mine into 4 portions, they were small bowls, if you want bigger ones, just make 2). Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with
cornmeal. Cover and let rise in a warm place, free from drafts, until doubled
in bulk, about 35 minutes.

Preheat
oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white
and 1/2 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake
in preheated oven for 15 minutes. Brush with the remaining egg mixture, and bake for 10
to 15 minutes more or until golden. Cool
on wire racks.

To
make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out
centers, leaving 3/4-inch-thick shells ( I used a fork). Fill bread bowls with hot soup and
serve immediately.